If the crisp air and golden leaves have you craving something irresistibly cozy, these Pumpkin Pie Crescents with Maple Glaze: A Fall Delight are destined to become your new favorite treat. Imagine flaky, golden pastry enveloping a spiced pumpkin pie filling, all finished with a dreamy drizzle of maple glaze that amps up the autumnal charm. Whether you’re whipping up a quick dessert, a brunch showstopper, or an afternoon snack to pair with your favorite mug of tea, these crescents capture that classic pumpkin pie flavor but are ten times easier to make.

Pumpkin Pie Crescents with Maple Glaze: A Fall Delight Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk fall pantry staples! Each ingredient in this recipe brings its own special magic: flaky dough for crisp-tender texture, warming spices, and of course, that craveable, silky pumpkin flavor. The maple glaze ties everything together with just the right touch of sweetness. Here’s what you’ll need:

Refrigerated crescent roll dough (1 can, 8 ounces): These ready-to-use rolls bake up wonderfully puffed and crisp — a perfect shortcut for homemade pastry.
Canned pumpkin purée (½ cup): Be sure to use pure pumpkin, not pumpkin pie filling, for just the right texture and pure flavor.
Brown sugar (2 tablespoons): It adds lovable molasses notes and an extra hint of caramel warmth to the filling.
Pumpkin pie spice (½ teaspoon): This blend infuses every bite with that signature autumn aroma.
Cinnamon (¼ teaspoon): An extra sprinkle for depth and warmth, amplifying the spices already in the mix.
Pinch of salt: Just enough to balance the sweetness and round out the flavors.
Powdered sugar (½ cup, for glaze): The backbone of a luscious, pourable finishing glaze.
Pure maple syrup (1-2 tablespoons, for glaze): Adds natural sweetness and unmistakable fall flavor to the drizzle.
Vanilla extract (½ teaspoon, for glaze): Rounds out the maple glaze and deepens the overall aroma.
Milk (1-2 teaspoons, for glaze): Helps you control the thickness for the perfect drizzle.

How to Make Pumpkin Pie Crescents with Maple Glaze: A Fall Delight

Step 1: Prep Your Oven and Baking Sheet

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. The parchment keeps cleanup easy and helps your crescents slide off without sticking or over-browning.

Step 2: Ready the Crescent Dough

Pop open your can of crescent roll dough (always a thrilling moment!), then gently unroll and separate it into 8 triangles. Lay them out on your prepared baking sheet for easy assembly.

Step 3: Make the Pumpkin Pie Filling

In a small bowl, stir together the pumpkin purée, brown sugar, pumpkin pie spice, cinnamon, and that little pinch of salt. This rich, spiced mixture whisks together in seconds but tastes like you’ve been simmering it all afternoon. The filling should look creamy, whipped, and inviting.

Step 4: Fill and Roll the Crescents

Spoon about 1 tablespoon of the pumpkin filling onto the wide end of each crescent triangle. Gently roll each crescent starting from the wide end, tucking in the sides as needed to keep the luscious pumpkin filling from escaping. A few swirls of filling peeking out just make them more alluring!

Step 5: Bake to Golden Perfection

Arrange the filled crescents on your lined baking sheet and pop them in the oven. Bake for 10–12 minutes, until they’re gloriously golden brown and the dough has puffed up around the filling. The kitchen will smell like autumn heaven!

Step 6: Whip Up the Maple Glaze

While the crescents cool slightly, whisk together the powdered sugar, maple syrup, vanilla, and just enough milk to make a smooth, pourable glaze. Go slowly with the milk, adding it in tiny splashes until it reaches drizzling consistency — thick enough to cling, thin enough to flow.

Step 7: Glaze and Serve

With the crescents still warm, drizzle the maple glaze over each one. If you’re feeling fancy, a sprinkle of chopped pecans or cinnamon sugar over the top brings extra Fall pizazz. Enjoy immediately while the glaze is gooey and the pastry is flaky!

How to Serve Pumpkin Pie Crescents with Maple Glaze: A Fall Delight

Garnishes

Sprinkle on some chopped pecans for crunch or a light dusting of cinnamon sugar to amp up the autumn vibes. If you’re making these for a party, sugared cranberries or candied ginger bits also shine on top. A touch of garnish takes Pumpkin Pie Crescents with Maple Glaze: A Fall Delight straight from simple to showstopping.

Side Dishes

Pair these crescents with a mug of spiced chai, rich hot cocoa, or freshly brewed coffee for the ultimate cozy combo. For a more decadent dessert plate, serve alongside vanilla ice cream or a heap of freshly whipped cream. The contrast of cold creaminess with warm, spiced pastry is unbeatable!

Creative Ways to Present

Arrange the crescents in a pretty basket lined with a tea towel for brunch, or stack them in a circle on a platter, drizzled with extra maple glaze and dotted with nuts for a festive centerpiece. You can even serve Pumpkin Pie Crescents with Maple Glaze: A Fall Delight as part of a “mini dessert” buffet at your next potluck or holiday gathering — they’re made for sharing!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the crescents in an airtight container at room temperature for up to 2 days. The pastry will soften a bit, but the flavors meld beautifully as they sit. For best results, wait to add the glaze until just before enjoying, so it stays shiny and fresh.

Freezing

You can freeze unglazed Pumpkin Pie Crescents with Maple Glaze: A Fall Delight after they’ve cooled completely. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag or container. They’ll keep for up to 2 months. When you crave a taste of fall, thaw and reheat, then glaze right before serving.

Reheating

To bring back that just-baked magic, warm crescents in a 300°F (150°C) oven for 5 to 7 minutes. Microwaving works in a pinch, but the oven revives crispiness. Add glaze afterwards, or drizzle a little more for a warm, gooey treat.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! If you have fresh, well-drained pumpkin purée, go right ahead. Just make sure it’s not too watery, so your filling doesn’t get runny.

What if I don’t have maple syrup for the glaze?

No worries — you can substitute honey or agave syrup, though the flavor will be slightly different. Maple brings that unmistakable fall flavor, but use what you have!

Can I make Pumpkin Pie Crescents with Maple Glaze: A Fall Delight ahead of time?

Yes! You can assemble the crescents and refrigerate them unbaked for up to 4 hours. Bake and glaze just before serving for the freshest results.

Are these suitable for a vegetarian diet?

Yes, every ingredient in Pumpkin Pie Crescents with Maple Glaze: A Fall Delight is vegetarian-friendly, making them a fantastic option for sharing with a crowd.

How can I make them even more decadent?

For a rich twist, try adding a thin stripe of cream cheese along with the pumpkin filling, or sprinkle mini chocolate chips inside for a surprising burst of sweetness.

Final Thoughts

Nothing ushers in fall quite like a batch of Pumpkin Pie Crescents with Maple Glaze: A Fall Delight — they’re quick, unfussy, and brimming with cozy flavor. Whether you’re treating yourself or sharing with friends, I hope this recipe brings warmth, smiles, and a little taste of autumn magic to your table.